WO1994008469A1 - Sweet fruit spread - Google Patents

Sweet fruit spread Download PDF

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Publication number
WO1994008469A1
WO1994008469A1 PCT/EP1993/002811 EP9302811W WO9408469A1 WO 1994008469 A1 WO1994008469 A1 WO 1994008469A1 EP 9302811 W EP9302811 W EP 9302811W WO 9408469 A1 WO9408469 A1 WO 9408469A1
Authority
WO
WIPO (PCT)
Prior art keywords
fruit
casein
weight
spread according
spread
Prior art date
Application number
PCT/EP1993/002811
Other languages
French (fr)
Inventor
Fint Hjort Christensen
Anne Gercama
Johannes G. M. Romijn
Original Assignee
Unilever N.V.
Unilever Plc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever N.V., Unilever Plc filed Critical Unilever N.V.
Priority to AU51511/93A priority Critical patent/AU5151193A/en
Publication of WO1994008469A1 publication Critical patent/WO1994008469A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/133—Fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids

Definitions

  • the invention relates to a sweet spread as is normally used on bread and similar bakery products.
  • the invention provides a sweet spread according to claim 1.
  • percentages and parts relate to weights, while fruit content is calculated on the basis of fresh fruit although, of course, pardried, dried or preserved fruit may_be used.
  • pectin is dissolved in hot water while stirring and thereafter fruit, sugar and skim milk yoghurt preheated to 80°C are added under vigorous stirring.
  • the preservative usually sorbate and/or benzoate, is added under continuous stirring as well as sufficient citric acid for adjusting the pH value to the desired level.
  • the mixture is filled into containers while still " hot, whereafter these containers are closed hermetically.
  • Example 8 The process of Example 3 is repeated, with the only difference that 60% of the fruit is used initially and 40% is added at the end of the mixing process as large pieces, mostly cherry halves.
  • Example 8 The process of Example 3 is repeated, with the only difference that 60% of the fruit is used initially and 40% is added at the end of the mixing process as large pieces, mostly cherry halves.
  • Example 4 The process of Example 4 is repeated, with the only difference that 2/3 of the amount of fruit are used initially and 1/3 is used at the end of the mixing process as strawberry chunks while preventing mashing thereof.
  • the yoghurt used comprised 16% dry matter, the fresh cheese 6% fat and 15% protein and the quark less than 1% fat and 12% protein.
  • the products as described in this specification are jam ⁇ like products, i.e. clearly gelatinous in contrast to some known dairy products having a body of yoghurt, fresh cheese or quark having fruit juice, fruit paste or some fruit particles dispersed therein.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)

Abstract

Sweet gelatinous spread comprising fruit, sweetener and one or more of usual additives, such as bulking agents, binding agents, flavour, water and containing fruit in an amount from 30 up to 50 % by weight and from .18 to 2 % by weight of a flocculated casein.

Description

SWEET FRUIT SPREAD
The invention relates to a sweet spread as is normally used on bread and similar bakery products.
In the food products market, and in particular in the sweet spreads market, a continuous need for product innovation exists. This resulted in more or less gelatinous sweet spreads, such as jam, having fruit as essential ingredient, mainly in combining two or more kinds of fruit, using exotic fruits, improving the quality or changing the flavour.
In an attempt to provide entirely novel sweet spread products as regards taste and texture, the invention provides a sweet spread according to claim 1.
Several particularly preferred embodiments thereof are described in the sub-claims.
In this specification and claims, percentages and parts relate to weights, while fruit content is calculated on the basis of fresh fruit although, of course, pardried, dried or preserved fruit may_be used.
Some at this moment preferred embodiments of the invention will be described in the following Examples, for better understanding the invention. Examples 1-6
Figure imgf000004_0001
Water up to 100%
The procedure used in all Examples is the same : pectin is dissolved in hot water while stirring and thereafter fruit, sugar and skim milk yoghurt preheated to 80°C are added under vigorous stirring. The preservative, usually sorbate and/or benzoate, is added under continuous stirring as well as sufficient citric acid for adjusting the pH value to the desired level. The mixture is filled into containers while still"hot, whereafter these containers are closed hermetically.
Example 7
The process of Example 3 is repeated, with the only difference that 60% of the fruit is used initially and 40% is added at the end of the mixing process as large pieces, mostly cherry halves. Example 8
The process of Example 4 is repeated, with the only difference that 2/3 of the amount of fruit are used initially and 1/3 is used at the end of the mixing process as strawberry chunks while preventing mashing thereof.
It need not be explained that various amendments can be introduced : instead of yoghurt, quark or fresh cheese may be used, provided the amount of casein is kept between .18 and .2% by weight of the formula. Also, artificial sweeteners may be used instead of part of or all sugars, while simultaneously adding a corresponding amount of bulking agents, e.g. natural or modified starch with water. Pectin can be partly or entirely substituted by .other gelifying agents such as xanthan gum, locust bean gum as is known in the art of jam making.
Examples 9-14 :
The process of Ex. 1-6 is repeated using the ingredients as summarized in the following table:
Figure imgf000006_0001
The yoghurt used comprised 16% dry matter, the fresh cheese 6% fat and 15% protein and the quark less than 1% fat and 12% protein.
The products as described in this specification are jam¬ like products, i.e. clearly gelatinous in contrast to some known dairy products having a body of yoghurt, fresh cheese or quark having fruit juice, fruit paste or some fruit particles dispersed therein.

Claims

1. Low fat sweet gelatinous spread comprising fruit, sweetener and one or more of usual additives, such as bulking agents, binding agents, flavour, water, characterized in that it contains fruit in an amount from 30 up to 50% by weight and from .18 to .2% by weight of a flocculated casein.
2. Spread according to Claim 1, characterized in that the casein originates from skim milk yoghurt.
3. Spread according to Claim 1 or 2, characterized in that it contains from .18 to .9% by weight of flocculated casein.
4. Spread according to Claim 1, characterized in that the casein originates from fresh cheese.
5. Spread according to Claim 1, characterized in that the casein originates from quark.
6. Spread according to Claim 2, characterized in that yoghurt is present in an amount of from 6 to 60%, preferably 8 to 40_t, and more preferably 10 to 15% by weight.
7. Spread according to any one of Claims 1-6, characterized in that it contains fruit in amount of 32 to 50% and preferably up to 45% by weight.
8. Spread according to any one of Claims 1-7, characterized in that the pH in the phase containing both fruit and casein is between 2.9 and 3.5, preferably between 3 and 3.5, and more preferably between 3.1 and 3.3.
9. Hermetically closed containers containing the spread according to any one of Claims 1-8.
PCT/EP1993/002811 1992-10-21 1993-10-12 Sweet fruit spread WO1994008469A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU51511/93A AU5151193A (en) 1992-10-21 1993-10-12 Sweet fruit spread

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP92203213.1 1992-10-21
EP92203213 1992-10-21

Publications (1)

Publication Number Publication Date
WO1994008469A1 true WO1994008469A1 (en) 1994-04-28

Family

ID=8210984

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1993/002811 WO1994008469A1 (en) 1992-10-21 1993-10-12 Sweet fruit spread

Country Status (3)

Country Link
AU (1) AU5151193A (en)
WO (1) WO1994008469A1 (en)
ZA (1) ZA937705B (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2110923A1 (en) * 1996-05-24 1998-02-16 Foodinvest Group Srl Biscuit cream filling
WO2019064033A3 (en) * 2017-09-29 2019-05-09 Kourellas Theodoros Method of preparation of dairy products by the addition of fresh and dried fruit spreads

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2311505A1 (en) * 1975-05-22 1976-12-17 Dso Bulgarplod Fruit or vegetable milk drinks - by bottling and sterilizing mixt of milk, fruit, sugar, pectin and citric acid
EP0283101A1 (en) * 1987-03-20 1988-09-21 Dmv-Campina B.V. A process for the preparation of spreads and products obtained by that process

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2311505A1 (en) * 1975-05-22 1976-12-17 Dso Bulgarplod Fruit or vegetable milk drinks - by bottling and sterilizing mixt of milk, fruit, sugar, pectin and citric acid
EP0283101A1 (en) * 1987-03-20 1988-09-21 Dmv-Campina B.V. A process for the preparation of spreads and products obtained by that process

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
D. O'BEIRNE :: "Some Physical and Organoleptic Effects of Adding Skim Milk Powder and Cream to Fruit Preserves", LEBENSM. WISS. TECHNOL., vol. 18, 1985, pages 47 - 51, XP001349734 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2110923A1 (en) * 1996-05-24 1998-02-16 Foodinvest Group Srl Biscuit cream filling
WO2019064033A3 (en) * 2017-09-29 2019-05-09 Kourellas Theodoros Method of preparation of dairy products by the addition of fresh and dried fruit spreads

Also Published As

Publication number Publication date
ZA937705B (en) 1995-04-18
AU5151193A (en) 1994-05-09

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